What's Up - November 2019 What's Up - Nov 2019 | Page 42

FLUFFY
POORI
Ingredients
1 cup whole wheat flour
(Atta)
Salt to taste
1 teaspoons oil + more for
deep frying
¼ cup +
2 tablespoons Goodday Full
Cream Milk
Method
1.
2.
3.
4.
5.
6.
7.
Combine whole wheat atta, salt and oil in a bowl. Mix
well.
Add little water at a time and start kneading the
dough. (Note: The dough should be smooth and tight,
not soft like roti or chapati dough).
Cover the dough and let it rest for 15 minutes. After
resting, knead the dough again to smoothen it out.
Divide the dough into 12 equal sized portions. Make
smooth balls out of it.
Flatten the dough between your palm and make
discs. Keep those discs covered with kitchen towel so
that they don’t dry out.
Now, using the rolling pin and rolling board, make 2-3
inch diameter circle. It should not be too thin or too
thick. Never use any dry flour while rolling as a
dusting. Otherwise the flour will burn while frying and
the burnt black flour particle will stick to the next
poori.
Roll few pooris and keep them covered with a kitchen
napkin. Poori should be rolled at even thickness.
Otherwise, it will not puff up while
frying.
8. Heat the oil in a pan on medium heat.
Once hot, slice one poori into hot oil.
9. Gently press the poori using the
back slotted spatula to make it puff
up. Fry the other side until light
golden brown. Do not fry for a long
time to avoid it turning crispy and
hard.
10.Remove it from the oil
using slotted spoon and place
on paper towel lined plate.
fry all the pooris same way
and serve.
Recipe by:
Jaya Mary Chrishila
(KL HQ)